Ingredients
Serves: 4
- 4 to 5 tablespoons sunflower oil
- 1 stick cinnamon
- 1 to 2 bay leaves
- 5 to 6 black peppercorns
- 3 to 4 green cardamom pods
- 2 onions, finely chopped
- 2 tomatoes, chopped
- 1 teaspoon ginger-garlic paste
- 1 teaspoon salt
- 3 tablespoons tomato puree
- 1 teaspoon Kashmiri chilli powder
- 1 teaspoon garam masala
- 3/4 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 4 chicken breast fillets, cut in small pieces
- 2 teaspoons dried fenugreek leaves
- 1 green chilli, sliced
- fresh coriander, to garnish
Method
Prep:15min ›
Cook:25min ›
Ready in:40min
- Firstly heat oil in a large pan over medium high heat. Add cinnamon stick, bay leaves, black peppercorns and cardamom pods and fry for 2 minutes to infuse the oil. Remove the whole spices and discard.
- Add the onion to the hot oil and fry till soft and a bit golden. Add the chopped tomatoes, ginger-garlic paste and salt, and cook and stir for a few minutes till the tomatoes have softened. Add the tomato puree, chilli powder, garam masala, ground coriander and turmeric. Cook for 2 minutes, then add the chicken and stir to coat. Lower the heat and cover. Cook, stirring occasionally, for 20 minutes, adding the fenugreek during the last 5 minutes of cooking.
- Garnish with the fresh green chilli and coriander just before serving.
